My standard weeknight pasta formula: pasta (or farro/quinoa/etc.), tomato in any form, a sturdy vegetable (I used asparagus this time), a leafy veg (I used spinach), garlic (always), something briny (olives this time) something sour (this time I used lemon juice but balsamic vinegar is GREAT), some herbs--always parsley but sometimes other stuff too. Definitely Parmesan. We also had some mascarpone we had to use tonight so I added some spoonfuls. We also melted two anchovies and some hot pepper flakes into the olive oil, which is highly recommended but not crucial. The trick is to keep all the guts of your tomatoes. Those form your sauce. Saute them until they deflate, along with your other veggies. If there isn't enough liquid, add some water. Once your pasta is done cooking, add it to the sauce and combine. It's just so much better than you would expect for the amount of effort you put in.